Classification of baking paper

1. Grease-proof paper: also known as baking sheet paper, oven paper, steamer paper. The main purpose of this paper is to bake bread, cakes, and biscuits under the food to keep the baking tray clean. For example, cake cup holders and bags for KFC chicken wings are made of greaseproof paper. It can play an oil-proof effect for a certain period of time, and can also be used for steaming steamed buns, steamed buns, etc., and cut into small squares and put them under the buns and steamed buns, which can save the trouble of washing gauze.

2. Translucent paper: Many sellers call it oil paper, also known as glassine paper, oily paper, wax paper, steamer paper. Its surface is super-calendered and has an oily sheen. The usage is basically the same as greaseproof paper, but it is not oil-proof and slightly less waterproof. There are many kinds of translucent oil paper gram weights on the market, such as 24 grams, 26 grams, 31 grams, etc., the lower the gram weight, the thinner the paper, and the higher the gram weight, the thicker it is.

 

3. Silicone oil paper: also called barbecue paper, baking paper, coated silicone paper. It is coated with food-grade silicone oil on the basis of translucent paper or greaseproof paper. The advantage is that the peeling degree is particularly good, the food does not stick to the paper easily, and it is resistant to high temperatures.

In practical use, these baking papers have their own characteristics and uses:

• When making cake rolls, the oil paper can be placed on the baking tray to facilitate cake demoulding, and its softness is also conducive to rolling up the cake with a rolling pin. When the baking pan is a regular baking pan or the baking pan is damaged, lining the baking sheet with greased paper will prevent the cookies from sticking. When making heavy oil cakes or cheesecakes, putting grease paper on the mold is beneficial for molding.

• Tin foil, i.e. aluminum foil, is mainly used in the kitchen to cook, hold food, or wrap food during barbecue and barbecue. Not only does it gather heat, allowing food to absorb heat more quickly and shorten cooking time, but it also retains the heat of food. When using tin foil, be careful to wrap the food in a matte side (the darker side) and the light-sensitive side (the lighter side) in contact with the heat source. Common usages such as roasted eggplant, corn, sweet potato, grilled meat, etc., wrapped in tin foil can prevent the temperature from being too high and scorching. When baking cakes, biscuits or bread, cover the food with tin foil (light side facing up) to prevent it from being too dark. If the cheesecake is made by water bath, when using a live bottom mold, it is necessary to wrap it tightly around the mold with tin foil to prevent water seepage. Also, since tin foil is a metal product, it cannot be used in a microwave oven.